Recipe: Thanksgiving Savory Bread Pudding

With Thanksgiving around corner, the pressure might be on to prepare the PERFECT dish to wow your guests this year. If boxed and bought hasn't been getting you very far - we have a fail proof recipe for everyone's favorite Turkey Day side - stuffing. Executive Chef Elgin Woodman suggests upgrading this Thanksgiving staple by preparing a Savory "Bread Pudding" instead - using French baguette, goat cheese and shitake mushrooms.

Why Chef Elgin loves it: "This recipe gets away from your more classic stuffing. The process is easier, you don't have to worry as much about perfecting the moisture! I used thyme as the main herb, but sage works great as well!"

Mouth watering yet? Recipe below!

Savory Bread Pudding

Makes (12) Servings

Ingredients:

2 ½ cups milk

9 eggs

½tbs Dijon mustard

2oz grated Parmesan

Pinch of fresh grated nutmeg

1 French baguette

1 Spanish onion, diced

1lb Shitake mushrooms, sliced

2tbs Olive Oil

2tsp fresh Thyme

1oz Arugula

1cup crumbled Goat Cheese

1oz butter, cut in small cubes

Method:

In a blender, mix milk, eggs, Dijon mustard, grated Parmesan and nutmeg. Season the mix with salt and pepper, reserve.

Cut the baguette into large chunks.

In a sauté pan over medium high heat with oil, sauté the onions until translucent. Add the mushrooms and thyme, season with salt and pepper. Cook for 5 minutes then cool down.

In a large bowl, mix the bread with the egg mixture and mushrooms. Let the bread soak for (15) minutes, then toss in the arugula and ½ the goat cheese. Season with salt and pepper.

Pour ½ the mixture into an oven safe container and layer ½ of the butter cubes. Add the remaining half of the mixture then top with remaining goat cheese and cubed butter.